Doug Fryett is the founder and President of the Fryett Consulting Group, an organization engaged in employing contemporary management thinking and processes to today’s management challenges. Doug founded his consulting practice in 1989 after a successful senior management career in the food service industry. Doug’s areas of expertise include business strategy development, market analysis, market research, and “voice of the customer” assessment. He has extensive experience working with Boards, CEOs, and senior management teams in organizational change processes and strategy development and strategy implementation systems.

Founded in 1989, the Fryett Consulting Group has provided Strategic Positioning consulting with clients principally in the food services / hospitality industry and the healthcare industry in the U.S., as well as other countries throughout the world. As an adjunct to his consulting practice, Doug spent most of the year 2000 in New York City working with StarChefs.com, a foodservice industry web site that catered specifically to the foodservice industry. This experience gave him a tremendous insight into the potential impact of the Internet on the foodservice industry, along with the hard learned “do’s” and “don’ts” of developing an Internet / web based strategy.

In addition to his professional consulting career, Doug has been an adjunct faculty member of Cleveland, Ohio’s Baldwin Wallace College’s MBA and International MBA programs for the past 10 years, and is also on the MBA faculty at Centenary College in Shreveport, Louisiana. He also serves on a number of Boards for both profit and not for profit organizations including UNLV’s William F. Harrah College of Hotel Administration, Ashland University’s College of Hotel & Restaurant Management, the Boy Scouts of America, North Louisiana Council, and ISI Distribution of Dallas, Texas. Doug recently had his first book published, along with several different business articles in a highly respected industry and business magazines. Earlier in his career, he was the Vice President of Marketing & Strategy for the food service division of a major Fortune 100 company where he gained extensive background in strategic planning, sales and marketing.

Doug graduated with a degree in economics from the University of Western Ontario in London, Ontario, Canada in 1974. Doug’s initial educational background is in finance and accounting, with his early work experience being with a large, national bank in Canada, as well as with an internationally known accounting firm. His later, extensive work in strategic planning, marketing, and general management rounds out his experience. Doug earned his MBA at Northland University in Toronto, Canada.